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Ingredients Equipment Method

Ingredients
  

  • 1 cup sesame seeds
  • ¾ cup desiccated coconut
  • ¼ cup chopped almonds
  • ¼ cup melon/char magaz seeds
  • ½ cup organic jaggery
  • 1 teaspoon dried ginger powder
  • ½ teaspoon green cardamom powder
  • A generous pinch of nutmeg
  • 1-tablespoon ghee
  • 10 -12 large black dates, pitted, chopped
  • 5-6 dried figs, chopped

Equipment

  • Heat a skillet or kadhai on medium heat. Add ghee, once hot and add chopped dates and figs. Cook them till they turn mushy and start leaving sides of pan to come together as a ball.
  • Once cool make small marble sized balls.

Method
 

  1. In the same or another pan or kadhai lightly toast sesame seeds, coconut, almonds and melon seeds.
  2. While it is still warm transfer the mixture to a grinder add jaggery and grind until finely ground.
  3. Add the dried ginger powder, cardamom powder and nutmeg powder. Pulse it again for a while.
  4. You shall notice that the mixture has released its oil, if held in a fist it comes together. If this does not happen pulse it a few more times.
  5. Put a spoonful of Kachariyu mixture in the well of your palm, lightly press it and place the filling in the center and bring the Kachariyu together to form a small laddoo. Repeat till you have formed all the laddoos.
  6. These laddoos can be enjoyed as a quick bite, can go in kid’s lunch box or have it with a glass of milk during breakfast. Treat them as energy bars.
  7. If you desire you can roll them in desiccated coconut or finely chopped almonds for garnish.